| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Campanile | 4 | servings | |
INGREDIENTS
| 1 | kg | Flank. |
| 3 | Carrots | |
| 3 | Tomatoes | |
| 3 | Onions | |
| 3 | Garlic cloves. | |
| 1 | Sprig thyme. | |
| 1 | Bay leaf. | |
| 1 | c | Dry white wine. |
| 3 | tb | Groundnut oil. |
| Salt; pepper mill. |
INSTRUCTIONS
1 Peel and slice the onions. Peel and crush the garlic. Wash the tomatoes, remove the seeds and crush the pulp. Peel and wash the carrots. 2 Heat the oil in a deep pan and fry the slices of meat for 5 minutes on each side over a high heat. When they are well-cooked, remove them from the pan and put in the garlic and onion to fry. Add the thyme and white wine. Stir with a wooden spoon to mix in the cooking juices. 3 Return the meat to the pan, and put the carrots around it. Put the tomatoes and bay leaf on top. Season well. Cover the pan and cook for 1 hour over a low heat. 4 Remove the thyme and bay leaf. Arrange the meat in a deep serving dish. Campanile tip: Liquidize the carrots, tomatoes and cooking juices, and use as a sauce for fresh pasta to accompany the meat. "Culinary Art", at the beginning of the 20th century, gave this information about veal: "veal from the Seine valley, or river veal, prized for its pale colour, is reared in a special way: the animal's diet consists only of milk and raw eggs, with sometimes a little barley flour in milk". Converted by MC_Buster. Converted by MM_Buster v2.0l.
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